Let’s talk for a minute about classics. No, I’m not talking about MKTO’s hit song, despite the fact that it’s refusing to leave my mind as I write this post. What I’m (trying) to talk about, is dishes, or foods in general, that bring you back to your roots. Foods that just bring you a little bit of mental peace. Not necessarily “comfort foods,” but foods that give you comfort.
For me, cookies in general fill the classic category, but specific FLAVORS of cookies especially do it for me. A few weeks ago I introduced these Vegan Classic Chewy Chocolate Chip Cookies to the blog, and today I’m happy to bring these Healthy Vegan Sugar Cookies to the collection of classics!
But seriously, have you MET a person that doesn’t like a sugar cookie?! I know I haven’t! These babies are so easy to whip up, and they’re a huge crowd pleaser.
I love these healthy sugar cookies because they’re:
- 100% whole grain
- Naturally sweetened
- Lower in fat
- Perfectly ~vanilla~
- Easy to make
Plus, these sugar cookies are super customizable in terms of toppings. You could go with a classic pinch of sugar on the very top, a sprinkle of SPRINKLES, or get extra fancy and whip up some frosting.
If you’re looking for easy store bought frosting that just-so-happens to be vegan, check out the brands Betty Crocker (even their cream cheese flavor is vegan!), Duncan Hines (most of their Home Style flavors are vegan, but be sure to check the label), and Wholesome (which is an organic brand).
Overall, these cookies are the perfect combo of chewy, caky, and oh-so-pillowy (just like a sugar cookie should be)! I highly recommend that you give this healthy recipe a chance. I promise, it’ll fill that classic craving you didn’t even know you needed till now.
If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
Healthy Vegan Sugar Cookies
- 2 cups whole wheat pastry flour *
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup oil **
- 1/4 cup applesauce
- 1 cup coconut sugar ***
- 1 tbsp flax seed (plus 3 tbsp water)
- 1 tsp vanilla extract
- sprinkles, sugar granules, or vegan frosting (optional, for topping)
Preheat oven to 350 degrees farenheight. Line a cookie sheet with a silicone baking mat or parchment paper. Mix flax seed and water in a small dish and set aside to gel to make a "flax egg."
In a medium bowl, combine flour, baking powder, and salt util evenly distributed. Set aside.
In a large bowl, cream together oil, applesauce, and sugar till light in color (2-3 minutes). Add in "flax egg" and vanilla extract and mix until incorporated. Slowly add in the dry mixture (about a 1/2 cup at a time) until the mixture is fully combined, taking care to scrape down the sides of the bowl periodically.
Scoop dough into 2 tbsp sized balls and roll. Place on cookie sheet and flatten out the top (These don't spread very much in the oven, so if you'd like your cookies flatter, flatten them out before baking!). Sprinkle your cookies with desired toppings, taking care to press them into the dough. Bake for 11-14 minutes (When the cookies come out of the oven, they will look underdone. You'll know they're done because the bottoms will be golden-brown. They'll continue to bake on the cookie sheet after you take them out and harden).
*Whole wheat pastry flour keeps these cookies whole grain while staying light and fluffy. If you don't have this on hand, try subbing with one cup of whole wheat flour and one cup of white flour. If you decide to sub with ALL whole wheat flour, you might need a little bit less than the amount called for in the recipe because the flour will absorb more water. If you decide to sub with ALL regular white flour you might need a little bit more flour than the called for amount because the white flour will absorb less than whole wheat flour.
**Most oils should work here. I used coconut oil, but any light colored, mild-tasting oil will work (ie. vegetable oil, sunflower oil, etc.)
*** To keep these naturally-sweetened, I used coconut sugar here. However, feel free to substitute with traditional cane sugar.
Nutrition facts below are calculated for 1 of 18 cookies (gotten by rolling dough into 2 tablespoon sized balls) made with whole wheat flour, coconut oil, and coconut sugar. It doesn't account for sprinkles or additional toppings.